With last week’s Peach Blueberry Galette, I shared a recipe for a versatile galette dough that makes a hard-to-resist base for both sweet and savory galettes. As promised, here is a recipe for using the galette dough in a savory fashion: Tomato and Mozzarella Galette.
This Tomato and Mozzarella Galette bears a resemblance to a pizza, but take one bite of the crust and you’ll realize pizzas and galettes are barely distant cousins. Instead of a chewy, doughy pizza crust, the galette crust is tender, flaky and buttery. Thanks to the generous use of butter in the galette crust, the galette is also much richer than pizza. Cut the richness of the galette by serving it with a crisp white wine and green salad.
Before I sign off, I’ll leave you with five reasons I love this galette dough (and why you should make it!):
- The dough can be made in minutes with a few whirls of the food processor.
- The dough recipe makes enough for two galettes (one for now, one for later).
- The dough can be stored for a few days in the fridge or up to a month in the freezer.
- The dough is easy to roll out, much easier, in fact, than some of the pie doughs I tackled last autumn. And it’s easier to work with than pizza dough.
- The dough can be used as a base for both sweet and savory galettes.
What do you think? Ready to give this dough a whirl?
Tomato and Mozzarella Galette
Makes 2-4 servings
½ recipe galette dough, chilled (see recipe below)
4 ounces mozzarella, preferably fresh, shredded
¼ cup fresh basil leaves, cut into chiffonade or torn
2 to 3 firm but ripe plum tomatoes, cut into ¼-inch-thick slices
Fresh basil leaves, for garnish
Position a rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.
Put the dough on a lightly floured work surface and roll it into an 11-inch circle that’s about 1/8–inch thick. Sine the dough is soft, you’ll need to lift it now and then and toss some more flour under it and over the top. Roll the dough up around your rolling pin and unroll onto the prepared baking sheet.
Toss the cheese and basil together in a small bowl, then scatter them over the rolled-out dough, leaving a 2- to 3-inch border. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the cheese. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. (Because you’re folding a wide edge of dough onto a smaller part of the circle, it will pleat naturally—just go with it.)
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp and the cheese is bubbly. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Slip a wide spatula or small baking sheet under the galette and slide it onto the cooling rack. Serve warm or a room temperature, garnished with fresh basil leaves. The galette can be kept at room temperature for several hours, bit it is best served the day it is made.
Galette Dough (makes dough for two 8-inch galettes)
This simple-to-make dough makes enough dough for 2 galettes. Freeze the second portion of dough for a quick dessert later.
3 tablespoons sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
¼ cup yellow cornmeal
1 teaspoon sugar
½ teaspoon salt
7 tablespoons cold unsalted butter, cut into 6 to 8 pieces
To make the dough by hand, stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing the once or twice just to coat them with flour. With a pastry blender or fork, work the butter into the flour, aiming for pieces of butter that range in size from bread crumbs to small peas. The smaller pieces will make the dough tender, the larger one will make it flaky.
Sprinkle the cold sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you’ve added all of the sour cream, the dough should be moist enough to stick together when pressed; if it’s not, add additional cold water, 1 teaspoon at a time. With your hands, gather the curds of dough together. (You’ll have a soft, malleable dough, the kind you might want to overwork.)
Turn the dough out of the bowl and divide it in half. Press each piece of dough into a disk, wrap in plastic, and refrigerate for at least 2 hours.
To make the dough in a food processor, stir the sour cream and ice water together in a small bowl; set aside. Put the flour, cornmeal, sugar and salt in the work bowl of a processor fitted with the metal blade; pulse to combine. Drop the butter pieces into the bowl and pulse 8 to 10 times, or until the mixture is speckled with pieces of butter that vary in size from bread crumbs to peas. With the machine running, add the sour cream mixture and process just until the dough forms soft, moist curds.
Remove the dough from the processor, divide it in half, and press each half into a disk. Wrap in plastic and chill at least 2 hours.
Storing. The dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator. It is convenient to roll the dough into rounds, places parchment between each round, and freeze them wrapped in plastic; this way you’ll need only about 20 minutes to defrost a round of dough at room temperature before it can be filled, folded into a galette and baked.